Ingredients
- Butter: 1 ½ cups (3 sticks or 340g) unsalted butter, softened to room temperature
- Granulated Sugar: 1 cup (200g)
- Light Brown Sugar: 1 cup (220g), packed
- Large Eggs: 2, at room temperature
- Egg Yolk: 1 large, at room temperature (for extra richness and chewiness)
- Vanilla Extract: 2 teaspoons pure vanilla extract
- All-Purpose Flour: 3 cups (375g)
- Baking Soda: 1 teaspoon
- Salt: 1 teaspoon (if using salted butter, reduce to ½ teaspoon)
- Chocolate Chips: 3 cups (about 510g) semi-sweet chocolate chips (or a mix of milk, semi-sweet, and dark chocolate chunks/chips)
- Optional additions: ½ cup chopped walnuts or pecans, ½ cup M&Ms, or other favorite cookie mix-ins.
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch deep dish pie plate or a 9-inch springform pan. If using a springform pan, you can line the bottom with parchment paper for even easier removal.
- Cream Butter and Sugars: In a large mixing bowl, using an electric mixer (stand mixer with paddle attachment or handheld mixer), beat the softened butter, granulated sugar, and packed light brown sugar together on medium speed until light and fluffy. This usually takes about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed to ensure even mixing. This step is crucial for incorporating air, which contributes to the texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, beat in the egg yolk and vanilla extract until just combined. Don’t overmix at this stage.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps distribute the leavening agent and salt evenly throughout the flour.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredient mixture, mixing on low speed until just combined. Be careful not to overmix; mix only until no flour streaks remain. Overmixing can lead to a tough cookie pie.
- Fold in Chocolate Chips: Gently fold in the chocolate chips (and any optional additions like nuts or candies) using a spatula or wooden spoon. Ensure they are evenly distributed throughout the dough. The dough will be thick and substantial.
- Press Dough into Pan: Transfer the cookie dough into your prepared pie plate or springform pan. Using your hands or the back of a spoon (lightly greased or floured if it’s sticking), press the dough evenly into the bottom and slightly up the sides of the pan. Aim for an even thickness across the base.
- Bake to Golden Perfection: Place the pan in the preheated oven and bake for 35-45 minutes. The baking time can vary depending on your oven and the depth of your pan. The cookie pie is done when the edges are golden brown and set, and the center is mostly set but still slightly soft and gooey. A toothpick inserted near the center should come out with some moist crumbs or melted chocolate, but not wet batter. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking.
- Cool Before Serving: This is a very important step! Remove the cookie pie from the oven and place it on a wire rack to cool for at least 30-45 minutes (ideally 1-2 hours if you want cleaner slices). It will continue to cook slightly and set up as it cools. If you try to slice it too soon, it will be very molten and messy (though still delicious!). If using a springform pan, let it cool for about 20-30 minutes before carefully removing the outer ring.
- Slice and Serve: Once cooled sufficiently, slice into wedges and serve warm or at room temperature.
Nutrition
- Serving Size: One Normal Portion
- Calories: 580-620